Roasted New York Strip Steak with Port Wine Mustard Sauce
Recipe courtesy Wolfgang Puck
Show: Wolfgang Puck's Cooking Class
Episode: Spectacular Roasts
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- Recipe categories: Meat, Beef, Dairy, Vegetables, Shallot,
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Average Rating:
Total Reviews: 30
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By bearica
on December 03, 2012
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It has become a tradition for my family to have this delicious plate for Christmas. If you can get a hold of the video that would be even better because Chef Puck gives you some very good tips, like removing the "silver lining" of the beef before searing it otherwise it will shrink when cooking.
By hisgirl421
on January 29, 2012
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AMAZING!!!! I used Marsala wine 1/4 cup less heavy cream and I used only 1 tablespoon of Dijion mustard mine was with Chardonnay.... was even good when the sauce "mixed" with garlic mashed on the plate!!! You wouldn't think it but this is also VERY kid friendly.... my youngest is 8 and she loved it!!! Will be making this forever!!!!
By CooKingVirgO
on June 06, 2011
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First time I made this was for New Year's and it was a huge hit. I didn't have any Port Wine so instead I used a very sweet Merlot and added Mushrooms. And since I couldn't find a decent NY Strip, I used a Beef Eye Round and watched the temperature with my thermometer. My fiance loved it so much, I am making it again tonight just because it's Monday...
For my sides, I had garlic mash and broccoli sauteed in garlic and butter! The sauce went well with both... YUM!
By youngtommy
we, CT
on December 22, 2010
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This has become a Christmas Day classic in our house. Easy to do and everyone raves.
By quebec2
mont-tremblant, QC
on December 20, 2010
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Made as directed. It was FABULOUS!!!!!--the kind of thing you get a taste for years later. Utterly delicious. Easy, easy, easy and oh, so very yummy! Do yourself a favor and try this one.
By laceteddie_11447738
Columbus, NJ
on December 30, 2009
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I made this recipe for a standing rib roast. Obviously the cooking time was longer, but the effort was well worth the reward. This gravy was so good that my kids were rummaging in the cupboards the next day for something to pour it over. They gave up and went through a good chunk of the leftover Christmas bread. The gravy is flavorful and smooth, very pleasing to the palate. I would highly recommend this recipe for any approproate cut of beef.
By jasmindecastro_...
Beverly Hills, 43
on September 25, 2009
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And easy to make!
By erinj
guam
on March 07, 2009
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every last bite!
By dejoye_8910044
San Diego, CA
on May 07, 2008
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Awesome recipe! Sauce tastes and looks great with mushrooms added.
By agoddard4042_92...
s.dartmouth, MA
on January 31, 2008
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I have made this plenty! I used the sauce for pork chops as well and my husband went ga ga. I used marsala wine a few times instead of port and it was just as yummy. I also use 1/2 and 1/2 instead of heavy cream and up the amount of shallots. Certainly reccomend. Easy for sauce beginners!